July 7, 2016
Thai Rainbow Zucchini (Courgette) Noodles
1/2 cup (115g) creamy peanut butter
3 cloves garlic, divided
2 inches fresh ginger, peeled
Juice of 3 limes
2 tablespoons plus 1/4 cup (60ml) coconut milk
1 tablespoon tamari or soy sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon coconut oil
1 large orange bell pepper, cored and thinly sliced
2 radishes, sliced thin
3-4 zucchini (courgette), spiralized
1 cup (225g) red cabbage, chopped
2 green (spring) onions, finely chopped
1/2 cup (small bunch) cilantro (coriander), chopped
1/2 cup (115g) peanuts, chopped
1. Combine the peanut butter, 1 garlic clove, ginger, lime juice, 2 tablespoons coconut milk, tamari, rice vinegar and water in a blender or food processor and blend until smooth. Set peanut lime dressing aside.
2. Warm the coconut oil in a wok or large pan over medium heat and add the remaining garlic. Add the 1/4 cup coconut milk and heat for 1-2 minutes.
3. Add the orange bell pepper, radish, zucchini noodles and red cabbage, stir together and cook for 4-6 minutes.
4. Add the peanut lime dressing and stir to combine. Top with chopped green onions, cilantro, and peanuts and serve.